There's no reason that you can't enjoy cream of mushroom soup if you're dairy free. In fact, this dairy-free cream of mushroom soup is better than what you get from the can. Even if you don't have diet restrictions, this is a recipe for anyone who wants to up level their soups, sauces and casseroles.
Ingredients You'll Need
- Country crock stick butter (with avocado oil) because it tastes so identical to butter that you just might not know the difference yourself.
- Mushrooms such as white or Baby Bella.
- Flour
- Chicken or vegetable broth
- Almond milk- I like to use this homemade almond milk recipe because it has a pure clean taste that won't stand out in your dishes. In my opinion, this milk is what really up levels your dairy-free recipes or any recipe for that matter!
- Celery salt adds a nice depth of flavor but you can use what salt you have on hand!
- Onion powder
How to Make Dairy-Free Cream of Mushroom Soup
First, put your mushrooms in a food processor and quickly pulse until the mushrooms are broken down into small pieces.
Then, melt your butter in a pot over medium heat and let the mushroom pieces sauté for a couple of minutes.
Next, you'll make your roux by adding the flour and whisking until smooth.
Pour in the broth slowly while whisking continuously to make sure the mixture remains smooth and lump free, and then turn up the heat to about medium-high.
Whisk in the almond milk slowly.
Remove from the heat once the soup has thickened up and mix in the spices.
The soup will thicken more as it cools.
Add to your favorite recipes or thin it down with your milk of choice for soup!
Enjoy!
Dairy-Free Cream of Mushroom Soup
Ingredients
- 1 cup mushrooms chopped in food processor
- ¾ cup country crock butter with avocado oil 1 ½ sticks
- ¾ cup flour
- 1 ½ cups chicken or vegetable broth reduced sodium
- 1 ½ cups almond milk
- ½ teaspoon celery salt
- ¾ teaspoon onion powder
Instructions
- First, put your mushrooms in a food processor and quickly pulse until the mushrooms are broken down into small pieces.
- Then, melt your butter in a pot over medium heat and let the mushroom pieces sauté for a couple of minutes.
- Next, you'll make your roux by adding the flour and whisking until smooth.
- Pour in the broth slowly while whisking continuously to make sure the mixture remains smooth and lump free and turn up heat to about medium-high.
- Whisk in the almond milk slowly.
- Remove from heat once the soup is fairly thick. It will continue to thicken as it cools.
- Mix in the spices and add to your favorite recipes or thin it down with your milk of choice for soup!
- Enjoy!
Nutrition
Note: The nutrition label is just an estimate. Amounts may vary.
Did you make this recipe? Let me know!